Some vocabulary words have video links to help you learn more! Click on them to check them out.
• Al Dente: Food that is cooked to be firm to the bite.
• Baking: The cooking of foods by dry heat in an oven. (Check out the skill video to learn more!)
• Baste: To moisten food to prevent drying out while cooking.
• Blanch: Cooking a food in boiling water for a few seconds, then removing from heat, and placing in an ice-bath to stop the cooking process. (Check out the skill video to learn more!)
• Boil: Bringing liquids, such as water, broth, or stock to a high temperature (212 °F).
• Braise: Method where the food is first sautéed at a high temperature, then simmered at a low temperature in liquid to finish cooking.
• Broil: Cooking food using direct, intense dry heat from the oven. (Check out the skill video to learn more!)
• Caramelize: A slow process of cooking to draw the natural sugars out of a food, which results in a brown color and sweet, nutty flavor.
• Chiffonade: A method for slicing vegetables leaves or herbs. Stack leaves, roll tightly, and slice leaves perpendicularly to create thin strips. (Check out the skill video to learn more!)
• Chop: To cut food into large, non-uniform pieces. (Check out the skill video to learn more!)
• Clean and Separate: A food safety method to prevent food borne illnesses. Clean all foods, kitchen surfaces, and wash hands thoroughly before cooking. Prevent cross contamination by using a different cutting board and keeping raw meats separate from other foods. (Check out the skill video to learn more!)
• Cube: To cut food into small cubes.
• Defrost: Warming foods that have been frozen.
• Deglaze: Cooking method to loosen and dissolve leftover pieces in a pan after cooking meat.
• Dice: Cutting foods into small, uniformed size pieces. (Check out the skill video to learn more!)
• Drizzle: To pour a fine stream of liquid over foods.
• Emulsion: A blend of two liquids that don’t normally bind together, such as oil and vinegar. To emulsify, whisk the two liquids together until they form a creamy mixture.
• Grill: Cooking foods quickly on a rack over direct, dry heat.
• Ice-bath: A bowl filled with water and ice. Typically used when blanching, to stop a food from cooking.
• Infuse: To soak herbs, vegetables, or fruits in a liquid to extract flavor.
• Julienne: Cutting foods into uniformed, thin strips. (Check out the skill video to learn more!)
• Knead: Working dough or mixture by hand to combine ingredients.
• Marinate: Soaking foods in liquid prior to cooking in order to further flavor. (Check out the skill video to learn more!)
• Mince: To very finely chop.
• Mise en place: A process in which the ingredients are prepared and organized before cooking.
• Mix: Combining ingredients so that they are evenly dispersed.
• Pan-fry: To cook a food in a pan using a small amount of oil.
• Peel: To remove the outer skin or rind of a fruit or vegetable.
• Poach: Gently cooking a food in liquid just below boiling point to preserve its structure. (Check out the skill video to learn more!)
• Purée: To blend food until it has reached a smooth, creamy consistency.
• Reduce: Method of cooking where liquid is thickened and flavor is intensified by being rapidly boiled in a pan.
• Roast: Cooking foods in the oven using high, dry heat.
• Sauté: To quickly cook foods over high heat, using minimal oil or fat.
• Season: Adding flavor to a food to enhance its taste. Common seasonings include herbs, salt, pepper, spices, lemon juice, and vinegar. (Check out the skill video to learn more!)
• Sear: Cooking the surface of a food at a high temperature until browned.
• Simmer: Cooking foods in hot liquid that is kept just below the boiling point (212 °F).
• Slice: To cut a food into a thin, flat piece. (Check out the skill video to learn more!)
• Spiralize: To cut foods into a spiral or ribbon shape. (Check out the skill video to learn more!)
• Steam: Cooking foods using the vapors (steam) from water.
• Stir-Fry: Cooking foods in a small amount of oil, over high heat, while stirring constantly.
• Sweat: To cook vegetables over low heat so that they become soft and release natural liquids.
• Toast: To cook or brown food by exposing it to a source of radiant heat.
• To taste: Seasoning food to your own preference.
• Toss: To combine ingredients by gently lifting and moving around using a cooking utensil.
• Vinaigrette: A salad dressing made by combining an acid with oil and seasonings.
• Whisk: Process of beating an ingredient quickly to incorporate air.
• Zest: Scraping the peel or rind of a citrus fruit to add flavor.
